Lemon Crumbed Blue Moki Recipe


SpotX Wild Foods Recipe from Grant Dixon
Prep:3 hours Cook:10 minutes Difficulty:1


  • Blue moki fillets, boned and skinned.
  • Sea salt and cracked pepper.
  • Juice of 6 lemons.
  • 2 eggs, beaten.
  • Flour.
  • Pre-made breadcrumb mixture.
  • Cut moki into bite-sized pieces.
  • Place in a bowl, covering fish with lemon juice.
  • Leave for 3-4 hours.
  • Drain fish and flour.
  • Coat with egg and cover with breadcrumbs.
  • Place in fridge or freezer for a short while to ‘set’ coating.
  • Heat oil in deep frying pan or wok and cook fish, 5-6 pieces at a time.
  • Crumb mixture can be substituted with Fog Dog Cajun beer batter.
  • If battering fish, egg step is not necessary.





Blue Moki
Blue Moki If you are a member of the Wellington land-based fishing fraternity, blue moki is probably the species held in highest esteem. Blue moki fishing spots are highly regarded and Wellington Surfcasting and Angling Club members guard theirs as though their lives depended on it.
Moki belongs to the Latrididae family and are cousins to the trumpeter. Many of the characteristics are the same. The body is deep and compressed, the flesh firm and the mouth firm with thick lips and small teeth, not unlike a porae.


Notoriously good fighters, moki feed in a number of habitats and they like shellfish, crustaceans and small baitfish; they have even been known to browse on some seaweeds. Most WSAC members claim crayfish is the number-one bait for blue moki, which live to around 30 years and can grow to some 90cm in length. Mussel and tuatuas are other good baits.
Moki tend to feed at night around the shoreline, especially where there are lumps of foul ground to give them cover among sandy territory. Maori prize them highly as eating fish and have a special season for them in autumn, when they are caught in good numbers in deeper water off the eastern Bay of Plenty coast.
From a culinary perspective, the flesh holds together well, making it a popular table fish. It is best eaten as fillets, which are removed in the same way you would deal with a snapper or similar shaped fish. Moki can be poached, smoked, steamed, baked and fried.





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